Sustainable restaurant concepts will win

We know we need to care of our planet. This feeds our curiosity for alternative food products. And we recognise not everything was bad in ancient times. Therefore regional and organic food becomes more and more interesting. And highly demanded. Also, heritage and tradition gives security. So back to nature. Ecological restaurant concepts and caring companies will take over.

Rethink Take away

Some things have been around just too long to really imagine life without them. A plastic straw is normally used only once and then tossed. 3 billion pieces daily to be precise. Decomposition takes about 450 years. It is time to rethink our manners. Start-ups all over the world begin to present sustainable alternatives. Straws made of apples, plates made of wheat bran and spoons made of rice flour are some great examples. The unit price is still higher than existing plastic solutions but it is for a good cause and with bulk production prices will decline (…)

Reduce waste

Waste was the necessary evil to deal with. Restaurants have a lack of sense of responsibility and chefs need to be educated to throw away less and use products from stem to blossom, leaf to root. It is possible to introduce a food loop that reuses leftovers. Consumers will be asking for this new ethics and reward restaurants with low food waste (…)

Save diversity

Did you know that despite the huge amount of food variety we rely on only 12 plants and 5 animal species to get 75% of global food consumption. Corn, soy beans for instance are cultivated big time and cattle is seen as an industrial product. Food industry strives for efficiency and productivity and we loose ancient grains and vegetables due to genetic design (…)

Please see all references which support the prediction „Sustainable restaurant concepts will win“ below.

Reference #1

Rethink Take away

Some things have been around just too long to really imagine life without them. Straws for drinks, take away plates and plastic cutlery for instance. We love convenience and rarely think of the consequences of our behavior. A plastic straw is normally used only once and then tossed. 3 billion pieces daily to be precise. Decomposition takes about 450 years. It is time to rethink our manners. We have the responsibility for our children and future generations. Start ups all over the world begin to present sustainable alternatives. Straws made of apples, plates made of wheat bran and spoons made of rice flour are some great examples. The unit price is still higher than existing plastic solutions but it is for a good cause and with bulk production prices will decline. Even better would be using own refillable container. Some retail chains got already rid of plastic bags and own coffee cups can be filled in a lot of shops right now.

Reduce waste

Professional kitchens work like this: Produce is ordered, checked upon arrival, processed and sold as menu items. The waste is picked up following a fixed schedule. You may think of this as a closed processing unit. Put produce in take waste out. On average few executive chefs think of the whole supply chain, including farmers and external waste management. Probably in recent years the focus on food suppliers grew a little due to criticism on industrial livestock farming. Waste was the necessary evil to deal with. Restaurants have a lack of sense of responsibility and chefs need to be educated to throw away less and use products from stem to blossom, leaf to root. It is possible to introduce a food loop that reuses leftovers. Consumers will be asking for this new ethics and reward restaurants with low food waste.

Save diversity

Did you know that despite the huge amount of food variety we rely on only 12 plants and 5 animal species to get 75% of global food consumption. Corn, soy beans for instance are cultivated big time and cattle is seen as an industrial product. Food industry strives for efficiency and productivity and we loose ancient grains and vegetables due to genetic design. In fact we loose a lot of possibilities to satisfy our curiosity. Thank god some communities started to save diversity by stocking seeds and maintaining farming of all sorts of vegetables and fruits. I know tomatoes as watery, tasteless and red. But there are some hundreds of different types with different shapes, colors and taste. We should start to preserve what the earth gave us. We should start to enjoy variety and we should rethink mass production and mass farming.